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- Feb 29, 2016
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Hello everyone, we have a local brewpub that does some great kettle sours. I am about to try my first kettle sour and would like to create a great "base" recipe that I could then add fruit to. I plan on using the probiotic capsules to do the souring and would love suggestions on a good solid base recipe.
My initial thought is 60% pilsner and 40% wheat (open to suggestions on both). What I'm not sure of is mash in temp I'm leaning towards 148 to get a quick fermentation. Mash for an hour then into my kettle for the souring, thinking 36 hours or so with a capsule per gallon.
Once I get the right PH (I don't have a PH meter if someone has a rec on a really cheap on I'd love to hear it) I'd boil and add a small hop addition. Would love thoughts on how long to boil and what hop.
Once chilled pitch a nice clean yeast, I was thinking Chico since I have some I'm about to harvest but, again, totally open to suggestions.
For the fruit, does it make sense to add some to the fermentor and let it sit on it for a week or just add juice or extract at kegging?
I'm thinking this would almost be a "house" sour that would be on tap most of the time with different fruit flavor.
I would love input or thoughts on things you have done. Thanks in advance!
My initial thought is 60% pilsner and 40% wheat (open to suggestions on both). What I'm not sure of is mash in temp I'm leaning towards 148 to get a quick fermentation. Mash for an hour then into my kettle for the souring, thinking 36 hours or so with a capsule per gallon.
Once I get the right PH (I don't have a PH meter if someone has a rec on a really cheap on I'd love to hear it) I'd boil and add a small hop addition. Would love thoughts on how long to boil and what hop.
Once chilled pitch a nice clean yeast, I was thinking Chico since I have some I'm about to harvest but, again, totally open to suggestions.
For the fruit, does it make sense to add some to the fermentor and let it sit on it for a week or just add juice or extract at kegging?
I'm thinking this would almost be a "house" sour that would be on tap most of the time with different fruit flavor.
I would love input or thoughts on things you have done. Thanks in advance!